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5.00% off
Large White Judión in bulk.
The White Judión from the Farm is ideal for stews and legume dishes, and highly recommended for cooking with clams.
It is a large-sized, white kidney-shaped dried legume, with a delicate and tender flavor.
Consuming white judión provides vitamins B and C, potassium, phosphorus, magnesium, calcium, and iron, as well as carbohydrates.
In terms of its culinary properties, the judión has an extraordinarily smooth texture in the mouth after the necessary cooking process.
Try them and you will notice the difference!
First quality raw material for the preparation of your dishes, fill your pantry with legumes, these foods are highly recommended nutritionally considering their admirable composition of proteins, carbohydrates, lipids, fiber, minerals, and vitamins.
They adapt perfectly to all stews, are perfect for salads or as a side dish with other foods.
Legumes have always been an essential part of human nutrition, and the unanimous opinion of experts is that they should be present in the diet two to three times a week and in all stages of life.
This type of food allows us to always have our pantry ready, without fear of spoiling in a short period of time as they are non-perishable and can be stored for months without losing nutritional value.
Legumes, due to their multiple qualities, are one of the most complete foods from a nutritional point of view, providing both slow-absorbing carbohydrates (the most recommended) and proteins, a high content of fiber, and very little fat, around 3%, being the so-called "good fat", that is, polyunsaturated and monounsaturated fatty acids.
They are rich in micronutrients: minerals such as calcium, iron, magnesium, and zinc, and vitamins from the group A, B, and C, and rich in antioxidant polyphenols.
They are also gluten-free, making them an ideal food for celiacs.
Store in a cool, airy, dry place away from sunlight.
SOAKING TIME:
COOKING TIME:
PROTEINS: 20.80
CARBOHYDRATES: 52.50
FIBER: 4.20
FATS: 1.40
ASH: 3.90
ENERGY VALUE: 329 KCAL / 1395 KJ
5.00% off
Large White Judión in bulk.
The White Judión from the Farm is ideal for stews and legume dishes, and highly recommended for cooking with clams.
It is a large-sized, white kidney-shaped dried legume, with a delicate and tender flavor.
Consuming white judión provides vitamins B and C, potassium, phosphorus, magnesium, calcium, and iron, as well as carbohydrates.
In terms of its culinary properties, the judión has an extraordinarily smooth texture in the mouth after the necessary cooking process.
Try them and you will notice the difference!
First quality raw material for the preparation of your dishes, fill your pantry with legumes, these foods are highly recommended nutritionally considering their admirable composition of proteins, carbohydrates, lipids, fiber, minerals, and vitamins.
They adapt perfectly to all stews, are perfect for salads or as a side dish with other foods.
Legumes have always been an essential part of human nutrition, and the unanimous opinion of experts is that they should be present in the diet two to three times a week and in all stages of life.
This type of food allows us to always have our pantry ready, without fear of spoiling in a short period of time as they are non-perishable and can be stored for months without losing nutritional value.
Legumes, due to their multiple qualities, are one of the most complete foods from a nutritional point of view, providing both slow-absorbing carbohydrates (the most recommended) and proteins, a high content of fiber, and very little fat, around 3%, being the so-called "good fat", that is, polyunsaturated and monounsaturated fatty acids.
They are rich in micronutrients: minerals such as calcium, iron, magnesium, and zinc, and vitamins from the group A, B, and C, and rich in antioxidant polyphenols.
They are also gluten-free, making them an ideal food for celiacs.
Store in a cool, airy, dry place away from sunlight.
SOAKING TIME:
COOKING TIME:
PROTEINS: 20.80
CARBOHYDRATES: 52.50
FIBER: 4.20
FATS: 1.40
ASH: 3.90
ENERGY VALUE: 329 KCAL / 1395 KJ
